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SERVES:
2

INGREDIENTS:

2 6-7 ounce boneless, skinless salmon fillets
approx. 3-4 Tbs sesame seeds
olive oil for sauteing fish

1 9-10 ounce bag spinach
1 generous Tbs minced garlic
olive oil for sauteing spinach

approx. 2 cups grape or cherry tomatoes
olive oil for blistering tomatoes
1 Tbs sesame oil
1 generous Tbs finely minced fresh ginger
approx. 4 Tbs soy sauce

PROCEDURE:

There are three main steps to this procedure, and you'll need three pans as well. You want to get started by preheating the oven to 400 degrees.

Finely mince one generous Tbs each of garlic and fresh ginger.

Then firmly press one side of the skinless salmon fillets into a plate of sesame seeds. Saute those in a little olive oil on medium high heat, in an oven proof nonstick pan, sesame seed side down.

Stay with these and, when the first side is a nice golden brown, very carefully flip them over and then place the pan into the preheated oven to finish cooking the salmon.

Depending on the thickness of the salmon, it'll take around 7- 10 minutes to bake and, while that's happening, add a good splash of olive oil to a large, deep heavy bottomed pan on medium high heat and add the minced garlic and bag of spinach and cook that to wilt.

Keep your eye on the spinach and turn the heat off on that when it has wilted. At the same time, add another splash of olive oil to another heavy bottomed pan on medium high heat and add about 2 cups of grape tomatoes and cook those along to blister.

When you're happy with that, turn the heat down a little bit, add a little splash of sesame oil and add the minced ginger.

Let that cook along for a minute and then add a good splash of soy sauce and turn the heat off.

Divide the spinach onto two plates, top with the salmon and finish with the tomatoes around and over the top of everything.

HINTS:

Use your eye for judging vegetable amounts if cooking more than 2 salmon fillets.